Japanese Fried Chicken
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We’ve never met anyone who doesn’t like (okay, love) fried chicken, especially these savory, juicy, crunchy Japanese fried chicken nuggets known as karaage. And who doesn’t want more crunch?MORE+LESS-
Updated September 14, 2017
tablespoons minced ginger
lb boneless skinless chicken thighs, cut into one-inch pieces
cups Gold Medal™ all-purpose flour
box (8 oz) Progresso™ Panko crispy bread crumbs (plain)
About 1 1/2 cups vegetable oil, or enough to cover frying pan by one-inch
Lemon wedges, for serving
In a large bowl, combine ginger, garlic, soy sauce, sake and sugar. Add chicken pieces and mix to coat. Cover with plastic wrap and marinate in the refrigerator at least 1 hour.
Transfer the marinated chicken to a gallon-size re-sealable plastic bag, leaving as much excess liquid in the bowl as possible. Add flour to the plastic bag, seal, and shake to coat all the chicken pieces thoroughly.
In a large, shallow bowl, beat the eggs. Place bread crumbs in a shallow bowl or pie plate.
Working in batches, use tongs to shake excess flour off chicken pieces. Dip chicken pieces into egg mixture, then dredge in bread crumbs. Discard any remaining flour, egg mixture and bread crumbs.
In a wide, deep skillet, heat oil over medium-high heat until very hot (when oil is ready, a small piece of batter dropped in the oil fries and floats upon contact). Fry the chicken until the outside is crispy brown and the chicken is cooked through, about 5 minutes total.
Transfer the cooked chicken pieces to a paper towel-lined plate to absorb excess oil. Allow the chicken to cool slightly (at least 5 minutes), then fry again in the same oil for an additional 5 minutes or so, until pieces are fully browned. (Double-frying isn’t required, but it’s highly recommended for best results.)
If desired, serve with the lemon wedges for squeezing over the top.
- As a substitute for the Panko Bread Crumbs, you can substitute 1 box (12 ox) of Rice Chex™ cereal, ground to a cornmeal-like consistency.
More About This Recipe
- Karaage is a Japanese cooking technique that’s similar to tempura. However, tempura uses a lighter, fluffier batter that is not ideal for the longer frying times that fried chicken requires.This dish tastes great cold, so if you make a big batch for Sunday dinner, the leftovers make great snacks during the week.